Karthäuserknödel - a fasting meal
Since there is still Lent, today comes again a typical Bavarian fasting dish on the table, the Karthäuserknödel.
for two persons we need:
ingredients
- 5 stale rolls, approx. 1/4 l lukewarm milk
- 3 fresh eggs
- 4 boiled and coarsely grated potatoes (preferably the day before) parsley, chives and marjoram (especially important!)
- 1/2 pound grated cheese (mountain cheese is especially spicy!)
- Pepper and salt and a pinch of nutmeg.
preparation
Crumble the rolls roughly and pour the milk over them. Let it feed. Then mix in the eggs, the potatoes and the cheese. Add spices and herbs and season to taste.
The bread dough should be such that you can impress a dent with your finger.
Then make medium-sized dumplings and press them a bit flat. Press in a small dent at the top!
Bake the dumplings in hot clarified butter. When serving in the dent, either add a little clarified butter (that's the original) or a spoonful of sour cream.
This always fits a crisp salad and half a strong beer!
PS: After the rule that liquid does not break the fast, the Salvator Starkbier was once brewed. In order to obtain permission from the pope to call it a fasting beer, a barrel was sent to Rome at the time. The way was long and tedious. When the beer arrived, it was sour. The pope tasted it and then said, "If you drink something like that, you are truly repentant." This was the beginning of the so-called "ator beers ... fasting!"
